Breakfast: French toast, café au lait
Lunch: potatoes in broth
Dinner: Lentil-rice pilaf, green salad
Yesterday I helped a friend claim a pickup-load of stuff from the garage and backyard of a house that had been sold. Unwanted estate leftovers. I claimed a cast-iron trough, which will become a cactus garden, and a fine cast-iron griddle; and this morning I celebrated by making French toast: an egg, a little milk, two or three slices of sourdough, a teeny bit of butter. Delicious.
Lunch was the end of the potatoes and broth from our St. Patrick’s Day corned beef and cabbage, none the worse for the long wait. If anything, a more intense flavor. Perfect after a morning of gardening.
Dinner: lentils, olive oil, onions, garlic, rice, cumin, salt and black pepper, simmered an hour or so. And that green salad, of course. Mâche from our garden — I planted more today, and more arugula, too.
Preston Sauvignon blanc (the remainder of yesterday’s)